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Gelation Profiles of Yogurt as Affected by Heat Treatment of Milk

✍ Scribed by Parnell-Clunies, Estelle; Kakuda, Y.; deMan, J.M.; Cazzola, F.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Rheology of Stirred Yogurt as Affected b

✍ M.K. KEOGH; B.T. O'KENNEDY 📂 Article 📅 1998 🏛 Institute of Food Technologists 🌐 English ⚖ 122 KB

Heat-induced gelation of porcine blood p

✍ Eduard Dàvila; Dolors Parés; Gérard Cuvelier; Perla Relkin 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 1022 KB

Stability of Small Concentrations of Pen

✍ Shahani, K.M.; Gould, I.A.; Weiser, H.H.; Slatter, W.L. 📂 Article 📅 1956 🏛 American Dairy Science Association 🌐 English ⚖ 454 KB

DIGESTIBILITY OF MILK AS AFFECTED BY VAR

✍ A. W. TURNER 📂 Article 📅 1945 🏛 Institute of Food Technologists 🌐 English ⚖ 509 KB

Heat Coagulation of Evaporated Milk as A

✍ Webb, Byron H. 📂 Article 📅 1928 🏛 American Dairy Science Association 🌐 English ⚖ 360 KB

Gelation of Egg White Proteins as Affect

✍ JINQUAN XU; MAKOTO SHIMOYAMADA; KENJI WATANABE 📂 Article 📅 1997 🏛 Institute of Food Technologists 🌐 English ⚖ 386 KB